A rich, shortbread crust topped with silky chocolate ganache and fresh raspberries makes this Chocolate Ganache Raspberry Tart irresistible!
This Chocolate Ganache Raspberry Tart may look impressive but it’s actually very easy to make. There’s only three parts: the crust, the chocolate ganache and fresh raspberries for the top. The shortbread crust is rich, buttery and delicious! While the chocolate ganache balances nicely with the tartness of the raspberries. Put it all together and you are in for one delicious treat!
Only three simple steps!
Step 1: How to make the tart crust
This shortbread tart crust is super easy to make. Just add all the ingredients to a bowl, cut in the butter, add the wet ingredients and mix until a soft dough forms. What I love about this dough is that there is no rolling required. However, the dough may be a little sticky, so if it is, dust your hands with some flour or powdered sugar while pressing it into the tart pan.
Once it’s pressed into the tart pan, take a fork and poke holes throughout the tart to avoid the tart from puffing up. Pop it into the freezer for about 10 minutes and then bake it until it’s golden brown. Super easy, buttery and delicious! If you find that the tart puffs up while you are baking it, just take a fork and poke a few more holes into the crust. This will let out the air that has been trapped under the crust.
Step 2: How to make the chocolate ganache
Add the heavy cream and butter to a saucepan. Over medium heat, bring to a boil stirring occasionally. Once it reaches a boil, remove from the heat. Whisk in the chocolate and vanilla. Once whisked together, you will have a silky, shiny and luscious chocolate filling!
Step 3: Top with fresh raspberries
Sweet chocolate and tart raspberries balance each other out nicely and add some vibrant color to the top of this impressive treat! Just wash and pat dry the raspberries before you add them to the top of the tart. Arrange whole raspberries in a pattern, cut them up or just sprinkle them over the top of the ganache. Adding some powdered sugar adds a nice touch too! However, decorate the tart any way you like.
Chocolate Ganache Raspberry Tart-Ingredients
Tart Crust
- 1 1/2 sticks butter
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 1/8 tsp salt
- 1 tbsp orange juice
- 1 tsp pure vanilla extract
- lightly beaten egg
Chocolate Ganache
- 3/4 cup heavy cream
- 3 tbsp butter
- 7 oz semi-sweet chocolate
- 1 oz unsweetened chocolate
- 1 tsp pure vanilla extract
Fresh Raspberries
- 8 oz fresh raspberries
Chocolate Ganache Raspberry Tart-Instructions
Tart Crust
- Preheat oven to 350 degrees.
- In a medium bowl, mix together flour, powdered sugar and salt.
- Cube butter and add to dry ingredients. Using a pastry cutter or two forks, cut in butter until fine crumbs begin to form. Add orange juice, vanilla and a lightly beaten egg. Mix together until a soft dough forms. Pat dough into the tart pan. Work dough into the indentations of the pan. Dough may be sticky, so dust your hands with flour or powdered sugar.
- Use a fork to prick the dough about a 1/2 inch apart from one another to prevent puffing. Place the tart shell into the freezer for 10 minutes.
- Bake tart for 20 minutes or until the crust is golden. Cool crust completely.
Chocolate Ganache
- In a 2 quart saucepan, over medium heat bring heavy cream and butter to a boil, stirring occasionally.
- Remove pan from heat and add semi-sweet and unsweetened chocolate. Whisk together until melted and smooth. Add pure vanilla extract and whisk until combined.
- Pour chocolate ganache over cooled crust, spreading chocolate evenly over the tart.
- Top with fresh raspberries.
- Refrigerate until chilled and firm, about 1-2 hours.
- Remove from refrigerator. If tart is too hard to cut, let sit at room temperature for about 15-20 minutes before slicing.
- Enjoy!
- Cover and refrigerate leftovers for up to 3 days.
Try these other great tarts and fruit filled treats!
“Easy as Pie” Cherry Turnovers
Chocolate Ganache Raspberry Tart
Equipment
- 10 inch tart pan with removable bottom
- Mixing Bowl
- saucepan
Ingredients
Tart Crust
- 1 1/2 sticks butter
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 1/8 tsp salt
- 1 tbsp orange juice
- 1 tsp pure vanilla extract
- 1 lightly beaten egg
Chocolate Ganache
- 3/4 cup heavy cream
- 3 tbsp butter
- 7 oz semi-sweet chocolate
- 1 oz unsweetened chocolate
- 1 tsp pure vanilla extract
Fresh Raspberries
- 8 oz fresh raspberries
Instructions
Tart Crust
- Preheat oven to 350 degrees.
- In a medium bowl, mix together flour, powdered sugar and salt.
- Cube butter and add to dry ingredients. Using a pastry cutter or two forks, cut in butter until fine crumbs begin to form. Add orange juice, vanilla and a lightly beaten egg. Mix together until a soft dough forms. Pat dough into the tart pan. Work dough into the indentations of the pan. Dough may be sticky, so dust your hands with flour or powdered sugar.
- Use a fork to prick the dough about a 1/2 inch apart from one another to prevent puffing. Place the tart shell into the freezer for 10 minutes.
- Bake tart for 20 minutes or until the crust is golden. Cool crust completely.
Chocolate Ganache
- In a 2 quart saucepan, over medium heat bring heavy cream and butter to a boil, stirring occasionally.
- Remove pan from heat and add semi-sweet and unsweetened chocolate. Whisk together until melted and smooth. Add pure vanilla extract and whisk until combined.
- Pour chocolate ganache over cooled crust, spreading chocolate evenly over the tart.
- Top with fresh raspberries.
- Refrigerate until chilled and firm, about 1-2 hours.
- Remove from refrigerator. If tart is too hard to cut, let sit at room temperature for about 15-20 minutes before slicing.
- Enjoy!
- Cover and refrigerate leftovers for up to 3 days.
Recent Comments